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1
Soak dried beans in water overnight. Drain water off and cover with fresh water. Add 1 tsp seasoning salt & 3/4 tsp granulated garlic. Bring to boil, cover, reduce heat and simmer 20 -25 minutes until beans are cooked thoroughly, but remain crisp. Drain and rince with cool water. Set aside.
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2
Steam fresh green beans for 5 minutes. Add fresh peas and continue to steam for 5 minutes. Add fresh corn, remove from heat and let stand 2 - 3 minutes.
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3
(If you are using frozen vegetables, steam the green beans for a minute or two, the others will be alright to simply thaw.)
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4
Slice squashes lengthwise, then slice halves into 1/4 inch thick slices. Slice halved onion bulb thinly. Chop tops and set aside.
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5
Chop parsley and other fresh vegetables as desired. Mix all ingredients in a large bowl. Add bean sprouts. Season with remaining garlic, seasoning salt, salt, pepper, red pepper flakes and rosemary. Stir well.
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6
Drizzle Balsamic Vinegrette over vegetables. Mix well. Add additional seasoning/herbs to taste.
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7
Add Lemon Juice and mix. Add Olive oil 1 Tbs at a time and mix after each addition. Add more to personal preference. Cover and refridgerate for 1 to 2 hours before serving.
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8
Add halved cherry or grape tomatoes at time of serving.
